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Turkey & Vegetable Chili

This quick and incredibly flavorful turkey chili is one of my favorite one-pot meals. I like to serve with freshly baked corn bread.
Adapted fromMat Martinez at

Turkey & Vegetable Chili

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Dinner, Main Course American
By Matt Martinez Serves: 4


  • 1.5 tablespoons oil
  • 1 pound ground turkey
  • 1/4 cup coarsely chopped sweet white onions
  • 2 large cloves garlic, sliced
  • 1 tablespoon paprika
  • 3/4 tablespoon cumin
  • 1.5 teaspoons table salt
  • 1.5 teaspoons black pepper
  • 3/4 tablespoon dried leaf oregano
  • 1.5 tablespoons cornstarch (I skip this)
  • 4 tablespoons coarsely chopped green chilies (I skip this)
  • 1 (14oz) can whole stewed tomatoes (I drain the tomato juice into the pot and then roughly chop the tomatoes)
  • 2 whole chipotle peppers in adobo sauce (This is spicy! If you want it mild, use only one chipotle pepper and remove the seeds)
  • 1 cup fresh corn (I use frozen)
  • 1 cup finely chopped zucchini, about 1 small
  • I can black beans, drained (optional)
  • 1.5 cups chicken stock (add additional stock or water if using black beans, to desired consistency)



Heat oil in a large skillet over medium-heat. Add the onion, garlic, and turkey; cook until browned.


While the turkey is browning, add all the spices.


Add the rest of the ingredients and cook until the zucchini is tender, approximately 10 minutes.

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